Saskatoon berries can be substituted for Blueberries in your favorite recipe.
Saskatoon muffins with crumbly topping
Preheat oven to 375 degrees
Yields approx. 12 muffins
1/3 Cup Butter or Margarine
1/3 Cup Milk
1 large egg + egg yolk
1 tsp vanilla
1 1/2 Cups Flour
1 1/2 tsp Baking Powder
3/4 Cup Sugar
1/2 tsp Salt
1-2 Cups of frozen Saskatoon Berries
3 Tbsp Butter or Margarine cut into little pieces
1/2 Cup Flour
1/2 Cup Brown Sugar
In a small saucepan, melt the 1/2 cup butter over medium heat. Remove from heat and set aside.
Whisk together the egg , milk and vanilla. In a larger bowl mix together the flour, sugar, baking powder and salt Add egg mixture and butter to dry ingredients. Mix just until blended. Then add the frozen berries and mix gently.
Mix the topping ingredients in a small bowl.
Divide the batter into the muffin cups. Sprinkle with the crumb topping and bake for 20-25 minutes, until golden on the top.
1 cup Saskatoon berries, or Juneberries
1/2 cup water
1/2 cup sugar
1 TBSP lemon juice
2 TBSP corn starch
Combine berries, water and sugar in saucepan. Bring to a boil. Simmer for approx 2 minutes. Dissolve cornstarch in lemon juice.
Add to berry mixture and stir well. Let simmer until sauce is thickened.
Serve over ice cream or cheesecake.
1/2 cup milk
1/2 cup yogurt
1 cup frozen Saskatoon Berries
1 tsp honey
Put all ingredients in blender and mix well.
Saskatoon Berry Pie
3 ½ cups of Saskatoon berries
1 Tbsp. Minit Tapioca
juice of half a lemon
½ cup of sugar
2 Tbsp. water
1 Tbsp. butter
Simmer berries, water and lemon juice for about 10 minutes. Add sugar, tapioca, and butter. Cool and put in a 9 inch double crust pie. Preheat oven to 450 and cook for 10 minutes. Then reduce heat to 350 and cook for 25 minutes.
If you are not a domestic diva..here is my personal hint..I use Pillsbury Pie crusts. In the refrigerator section of your grocery store. But it is a trade secret..so don’t tell…
Yield: 1 cup (250 mL)
The vinaigrette is great on greens, veggies, and fruit alike!
3/4 cup red wine vinegar
3/4 cup Saskatoon Berries
2 Tbsp honey
1 cup canola oil
1/4 tsp salt
1/4 tsp ground black pepper
Place berries, vinegar and honey in a saucepan. Bring to a boil and then simmer for 4 minutes to soften berries.
Puree with canola oil, thyme, salt and pepper. Do not crush up all berries, leave some whole for texture. Cool and enjoy.
NOTE: you can vary the amount of honey depending how sweet you like your vinaigrette.
Saskatoon berries appear to be an excellent source of manganese, magnesium, iron, calcium, potassium, copper and carotene. A 100-gram serving of fresh Saskatoon berries will supply 88 mg of calcium or 11% of the Recommended Dietary Allowance.
Saskatoon berries can be considered a better source of calcium than red meats, vegetables and cereals.
Saskatoon berries are an excellent source of iron! 22.3% of the Recommended Dietary Allowance in a 100-gram serving. (Hope, 1965) suggested that saskatoon berries may be a natural source of iron for anemic persons. Saskatoons supply 33.8% of the Recommended Dietary Allowance of manganese and 7% of the Recommended Dietary Allowance of copper.
Recent research indicates saskatoons have very high components of phenolics, flavonols and anthocyanins. Saskatoons are high in sugar, rich in Vitamin C, and also contain more than three times as much iron and copper in the same weight as raisins.
Saskatoon Nutrients: The Journal of Food Science – Volume 47 1982 Dr. G. Mazza